sci241_week4_reading1

sci241_week4_reading1 - (Ann Stratton/Foodpix/PictureArts...

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(Ann Stratton/Foodpix/PictureArts Corp.) C H A P T E R 5 C O N C E P T S ± Too much of some types of fat may increase disease risk, but just reducing total fat intake doesn’t make your diet healthy. ± Triglycerides are lipids that contain three fatty acids. ± Fatty acids are chains of carbon atoms bound together. The number of carbons and the types and locations of the bonds determine the properties of the fatty acid. ± Phospholipids are important because they dissolve in both water and fat. ± Cholesterol is made in the body and consumed in animal products. ± Lipids travel in the blood in lipoproteins. The levels of various lipoproteins affect the risk of heart disease. ± Lipids provide structure, regulation, and energy to the body. Certain fatty acids are essential in the diet. ± A healthy diet is low in trans fat, saturated fat, and cholesterol; moderate in total fat, and plentiful in whole grains, fruits, and vegetables. Is fat more fattening than other nutrients? Do you need to eat fat to be healthy? Which is better for you: butter, margarine, or olive oil? Will reducing your fat intake reduce your risk of heart disease? J u s tA T as t e
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USA Today McDonald’s Gambles, Cuts “Trans Fat” in French Fries By Bruce Horovitz Sept. 9, 2002—McDonald’s, the global symbol of fast— and fatty—food, will announce today plans to cut the artery-clogging processed fat from its french fries by nearly half. Reducing the trans-fatty acids in fries won’t lower calorie counts. Outside experts say the move is risky because the formula could alter the taste of McDonald’s famous fries. But if McDonald’s succeeds, rivals Burger King and Wendy’s would almost certainly be forced to try to follow. That could accelerate the development of healthier fast-food menus that consumers are clamoring for. Trans-fatty acids—unsaturated fats created in processing vegetable oil for cooking—are now feared to be as much or more a risk for heart disease as saturated fats. To read the entire article, go to USA TODAY at www.usatoday.com/ money/industries/food/2002-09-02-mcdonalds-fries_x.htm 121 5 Lipids: Fats and Oils Fats Add Flavor and Affect Your Health Some Fats Are Obvious and Others Are Hidden Just Cutting Fat Doesn’t Make Your Diet Healthy Several Types of Lipids Are Important in Nutrition Triglycerides Are Made of Fatty Acids Phospholipids Dissolve in Both Fat and Water Cholesterol Is a Sterol Found Only in Animals Lipids Need Help to Move into and Through the Body Bile Is an Emulsifier that Helps Digest and Absorb Fats Lipoproteins Help Transport Lipids Through the Blood Lipids Provide Structure, Regulation, and Energy Lipids Form Structures and Lubricate Surfaces Lipids Have Important Regulatory Roles Fat Provides Energy The Type and Amount of Fat You Eat Affects Your Health Fat Affects the Risk of Heart Disease Cancer Is Linked to Fat in the Diet Fat Doesn’t Make You Fat; Too Many Calories Do Fat Is Part of a Healthy Diet Healthy Diets Can Include a Wide Range of Fat Intakes Does Your Diet Meet Recommendations for Fat Intake?
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This note was uploaded on 12/03/2010 for the course SCI 241 taught by Professor Williams during the Winter '10 term at University of Phoenix.

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sci241_week4_reading1 - (Ann Stratton/Foodpix/PictureArts...

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